Why is yeast used in breadmaking?

12.3.1 Define anaerobic respiration as the chemical reactions in cells that break down nutrient molecules to release energy without using oxygen

12.3.2 State the word equations for anaerobic respiration in muscles during vigorous exercise (glucose → lactic acid) and the microorganism yeast (glucose → alcohol + carbon dioxide)

12.3.3 State that anaerobic respiration releases much less energy per glucose molecule than aerobic respiration

12.3.4 State the balanced chemical equation for anaerobic respiration in the microorganism yeast as

12.3.5 State that lactic acid builds up in muscles and blood during vigorous exercise causing an oxygen debt

12.3.6 Outline how the oxygen debt is removed during recovery, limited to

20.2.1 Describe the role of anaerobic respiration in yeast during production of ethanol for biofuels

20.2.2 Describe the role of anaerobic respiration in yeast during bread-making

20.2.3 Investigate and describe the use of pectinase in fruit juice production

20.2.4 Investigate and describe the use of biological washing powders that contain enzymes

20.2.5 Investigate and describe the use of biological washing powders that contain enzymes

20.2.6 Investigate and describe the use of biological washing powders that contain enzymes

20.2.7 Investigate and explain the use of lactase to produce lactose-free milk

20.2.8 Describe the role of the fungus Penicillium in the production of the antibiotic penicillin

20.2.9 Explain how fermenters are used in the production of penicillin